Chicken & Broccoli Stir-Fry
Some of my fondest childhood memories are tied to the sizzle of my mom’s wok, the air filled with the comforting aroma of garlic and soy sauce. On busy weeknights, she’d toss together a stir-fry that somehow felt like a love letter to our family—simple ingredients transformed into something vibrant and soul-warming. This Chicken & Broccoli Stir-Fry is my ode to those evenings, a halal-friendly dish that’s quick enough for hectic schedules but special enough to make everyone linger at the table.
Perfect for busy moms, cozy family dinners, or meal-prep enthusiasts, this stir-fry brings together tender chicken, crisp broccoli, and a savory sauce that’s pure magic. It’s the kind of meal that invites laughter, stories, and second helpings. Let’s get cooking and create a little kitchen nostalgia of our own!
Ingredients
Serves 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
- Boneless chicken breast: 1 lb (450g), thinly sliced (halal-certified)
- Broccoli florets: 3 cups (250g), fresh or frozen
- Red bell pepper: 1 medium (120g), thinly sliced
- Yellow onion: 1 small (100g), thinly sliced
- Garlic: 3 cloves (9g), minced
- Ginger: 1 tbsp (6g), freshly grated
- Soy sauce: ¼ cup (60ml, halal-certified, low-sodium preferred)
- Oyster sauce: 2 tbsp (30ml, halal-certified)
- Honey: 1 tbsp (15ml)
- Cornstarch: 1 tbsp (8g) + 1 tsp for chicken marinade
- Water: ¼ cup (60ml)
- Sesame oil: 1 tsp (5ml, for sauce)
- Vegetable oil: 2 tbsp (30ml, for cooking)
- Salt: ¼ tsp (1.5g), or to taste
- Black pepper: ¼ tsp (1g), or to taste
- Sesame seeds: 1 tsp (3g, optional, for garnish)
- Green onions: 2 stalks (10g), sliced (optional, for garnish)
Note: Ensure all ingredients, especially chicken, soy sauce, and oyster sauce, are halal-certified. Check labels for non-halal additives like alcohol in sauces.
Kitchen Tools Needed
- Wok or large non-stick skillet (12-inch)
- Cutting board and sharp knife
- Mixing bowls (for marinating chicken and sauce)
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs (optional, for tossing)
- Serving platter or bowls
Instructions
Let’s whip up a stir-fry that’s bursting with flavor and love. Follow these steps, and you’ll have a vibrant, delicious meal ready in no time!
- Marinate the Chicken: In a medium bowl, toss the sliced chicken with 1 tsp cornstarch, a pinch of salt, and a pinch of black pepper. Set aside for 10 minutes to tenderize and flavor the meat.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, 1 tbsp cornstarch, and water until smooth. Set aside.
- Prep the Veggies: Wash and cut the broccoli into bite-sized florets (if using fresh). Slice the bell pepper and onion thinly, mince the garlic, and grate the ginger. Having everything ready keeps the stir-fry process seamless!
- Cook the Chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until golden and cooked through. Remove the chicken to a plate and set aside.
- Stir-Fry the Veggies: Add the remaining 1 tbsp vegetable oil to the wok. Stir in the garlic and ginger, cooking for 30 seconds until fragrant. Add the broccoli, bell pepper, and onion. Stir-fry for 4-5 minutes until the veggies are crisp-tender. If using frozen broccoli, add an extra minute.
- Combine and Sauce: Return the chicken to the wok. Pour the prepared sauce over the chicken and veggies, stirring to coat evenly. Cook for 1-2 minutes until the sauce thickens and everything is glossy and well-coated.
- Garnish and Serve: Remove from heat. Sprinkle with sesame seeds and green onions (if using). Serve hot over steamed rice, quinoa, or noodles for a complete meal.
Pro Tip: For extra fluffy rice, rinse it before cooking and let it sit covered for 5 minutes after steaming—it makes all the difference!
Tips & Variations
Make this stir-fry your own with these ideas:
- Switch the Protein: Try halal-certified turkey breast or tofu for a vegetarian twist.
- Veggie Swap: Add snap peas, carrots, or mushrooms for extra color and crunch.
- Spice It Up: Add a pinch of red chili flakes or a drizzle of halal-certified sriracha for heat.
- Make It Gluten-Free: Use tamari or gluten-free soy sauce and double-check oyster sauce for gluten-free certification.
- Meal Prep: Divide into containers with rice for easy lunches. Store in the fridge for up to 3 days; reheat gently to avoid overcooking the veggies.
Nutritional Information
Per serving (1/4 of recipe, without rice)
- Calories: 320 kcal
- Protein: 28g
- Fat: 12g (Saturated: 2g)
- Carbohydrates: 20g (Fiber: 4g, Sugars: 8g)
- Sodium: 800mg
Note: Nutritional values are approximate and depend on specific ingredient brands. Serving with rice or noodles will increase calories and carbs.
